Blueberry ricotta pikelets with caramelised oranges

  • 40 mins cooking
  • Serves 6
  • Print


Blueberry ricotta pikelets with caramelised oranges
  • 2 cup (300g) self-raising flour
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 eggs
  • 1 cup (240g) smooth ricotta
  • 1 1/4 cup (310ml) buttermilk
  • 2 teaspoon finely grated orange rind
  • 125 gram (4 ounces) fresh blueberries
  • cooking oil spray
Caramelised oranges
  • 4 medium oranges (960g)
  • 3/4 cup (165g) caster (superfine) sugar
  • 3/4 cup (180ml) water
  • 3/4 cup (180ml) orange juice


Blueberry ricotta pikelets with caramelised oranges
  • 1
    Process flour, sugar, eggs, ricotta, buttermilk and rind until combined. Transfer batter to a large jug; stir in berries.
  • 2
    Spray a heated large heavy-based frying pan with cooking oil. Pour 1 tablespoon batter for each pikelet into pan. Cook pikelets over medium heat until bubbles appear on surface; turn, brown other side. Remove from pan; cover to keep warm. Repeat with remaining batter.
  • 3
    To make caramelised oranges, segment oranges over a small bowl. Stir sugar and the water in a medium saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil 10 minutes or until a caramel forms. Remove from heat, carefully stir in juice (take care as caramel will splatter); stir over heat until caramel pieces are dissolved. Stir in orange segments.
  • 4
    Serve pikelets with caramelised oranges.


Smooth ricotta, sold in tubs, is much wetter than firm ricotta cut from a wheel. If you use firm ricotta, you will need to increase the amount of buttermilk by ¼ cup.

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